These flapjacks are easy, delicious and filling. Typically pancakes are a breakfast food but these should be enjoyed anytime you need a quick, satisfying snack or meal. This recipe makes one big pancake full of good fat, fiber, protein and carbohydrates.
The recipe is very forgiving. Measurements are given below but the recipe works with all kinds of estimates. I’ve made it several times with varying “spoonfuls” of ingredients and it makes one big fluffy pancake every time!
1 T. coconut flour
1 T. tapioca flour
½ t. baking powder
¼ t. Vanilla
1 t. Coconut oil
Heat coconut oil in a skillet over medium/low heat. You can use your choice of fat here: ghee, butter or coconut oil. You can even use bacon fat if you like a salty sweet flapjack.
While the pan is heating: place all of the ingredients in a small blender and blend until smooth. You can also mix everything in a bowl with a fork. This recipe will still work if there are a few lumps. (See? Forgiving.)
Pour batter into a hot pan. The batter is a thin liquid, more like a crepe versus a pancake.
Let it cook in the pan until bubbles appear over the surface.
At this point, turn off the heat and flip the pancake. Let it sit for about a 30 more seconds then take it out of the pan. Don’t let it sit too long in the pan, it will overcook and become dry.
At this point you can eat it as-is or add toppings.
Some ideas: nuts, seeds, real maple syrup, raw honey and/or fruit.
I think the easiest and fastest method is to spread it with your favorite nut butter, fold in half and it’s ready to go! The nut butter will also add more good fats and protein as well as fiber. You could pack it in your lunch or eat immediately!